Tibetan people's diet is slightly different in pastoral areas and agricultural areas, but they have the same hobbies. They all like to eat green noodles, butter tea, beef, mutton, and dairy products.

In the past, there was very little food in the pastoral areas, and meat and dairy products were quite scarce. Yuba was also ground coarsely. They did not eat vegetables, and regarded vegetables as weeds. They lived in water and had no fixed diet. They ate when they were hungry and drank when they were exhausted.

Eat well and drink well during the peak season, and eat well during the off-season.

Nowadays, life in pastoral areas has greatly improved. To judge how wealthy a family is, it mainly depends on the amount of grain reserves, rather than the amount of meat and milk reserves, because these things are abundant and not rare.

Herdsmen like to cook meat in white water, put large pieces of bone-in meat into the pot, and cook the meat until it is half cooked, then take it out and eat it.

When eating, grab the meat with one hand and hold the knife with the other to slice the meat into pieces, leaving clean bones.

Use the breast meat and the meat between the ribs to serve guests.

The argali's tail should be honored to honor the distinguished guests, and a tower of white wool symbolizing good luck should be left on the tail.

The heads and shanks of cattle and sheep are reserved for home consumption.

The meat from the shoulder bone is eaten by old people with bad teeth. If a young man eats this meat at his girlfriend's house, it means that the woman has acquiesced in their marriage.

The representative food of the Tibetan people: Qingke noodles, called dregs in Tibetan.

It is a fine flour made by frying and grinding green trees. It is white in color and fragrant in flavor. When traveling far away, you always need to bring ghee and dregs with you. You can put the noodles directly into your mouth and eat them, which is called dry xiba.

When eating sesame cake at home, boil the milk tea and pour it into a bowl. Add the butter and milk residue. After it melts, add the cake powder and quickly stir it evenly with the four fingers of your right hand to form a small ball.

Taking a group tour, eating together, and drinking milk tea. These are the Tibetan food culture that you must understand when traveling to Tibet.

Gutu is a Tibetan New Year meal, eaten on the 29th day of the twelfth lunar month in the Tibetan calendar. Its original meaning is "Lajiu porridge".

Porridge is made from 9 kinds of things: wheat grains, apricots, wool, peppers, porcelain pieces, inwardly twisted thread, outwardly twisted thread, peas, and charcoal.

Every substance has a meaning.

Those who eat wool indicate a soft-hearted person in the coming year; those who eat chili peppers will be unforgiving; those who eat charcoal will have a dark heart, etc.

Nowadays, eating this kind of New Year's dinner no longer has its original meaning. It is just a joke and family fun.

In some places, beef and mutton, dough and some seasonings are used to make food with soup.

The wave is sudden, that is, porridge.

The method is to smash the beef (sheep) bones in a stone mortar, add salt, ginger powder, wild herb powder, and white radish shreds to make soup. After the steel is opened, add the rice cake powder, stir well and cook.

It's fragrant and refreshing, perfect for winter dinner. After a few bowls, your whole body will feel warm.

In ancient times, pacha mo was originally food for monks.

The method is to beat two eggs in a bowl, add water, salt and wild vanilla powder, use it to knead the dough, make small round pieces, cook it with water, take it out into a bowl, pour in the melted ghee, sprinkle in the milk residue,

Sugar, five-spice powder, and chili oil are ready to eat.

Bala cake was originally a kind of large pot helmet introduced to Tibet from the Batang area of ??Sichuan.

It is a large round cake (30 cm in diameter and about 10 cm thick) baked with eggs, soda, sugar and flour. It is cut into triangular pieces when eating.

Sweet, crunchy, and shelf-stable.

Baqiang is a snack snack when you go out to graze.

Made with Xiba and distiller's yeast, it tastes sweet and soft.

Zheqiang.

It is dry glutinous rice made from rice. It is soft and non-sticky and tastes sweet and sour.

Roast pork.

The Linzhi area is rich in a small, lean Tibetan pig. After slaughtering, the skin is cut into long strips two fingers wide, sprinkled with salt and seasonings, and hung on the roof. A fire is lit on the ground, and the meat becomes Italian meat. The skin is eaten

Place it face down on a pile of firewood until cooked.

When eating, eat it with glutinous rice and butter tea.

Air-dried beef is the raw beef that Tibetans love.

It is made every autumn. Cut the fresh beef into strips, tie it into skewers, sprinkle with salt, pepper powder, chili powder, and ginger powder, hang it in a cool and ventilated place, and let it dry in the air. It tastes crispy, sweet, and sour.

No residue clogging teeth when chewing.

In the alpine and cold areas of Tibet, food is not prone to mold and deterioration, and the water is removed and kept fresh. Therefore, the trend of eating air-dried beef is still very popular today.

Sagan Chamen is a kind of dairy product, referred to as Sagan.

It is popular in Chayu area of ??southeastern Tibet.

The local area is rich in "Guaishu". Peel the branches, put 15 of them into a milking bucket, pour fresh milk into it, and a thick layer of milk cake will gradually form around the branches, which is called "Sayu".

"It's very fresh and tender, so don't keep it for a long time.

Take it out and cook it with meat and add seasonings to make Sa Gan meat; add ghee to the pot, and after heating, add Sa Gan, a little sugar or salt to make Sa Gan soup, which has the effect of nourishing blood and Qi; add Sa Gan to

Cook, take out, let cool, add chili, coriander, wild onions and yogurt to serve as cold sagan.

Sagan can also be mixed with meat to make steamed buns.

Bru is a New Year food.

Use milk, flour, eggs, and ghee to make a paste. After fermentation, pour it into a hot oil pan like tofu and twist it into circles. After frying, it will be fragrant and crispy.

Butter Milk Tea.

Add a little butter and salt to the boiled tea, put it in a butter tea bucket and stir it several times. After the water and oil are mixed, pour it into a pot and heat it (do not boil it) and you can drink it.

If you drink enough butter tea in the morning, you won't feel hungry or thirsty even if you skip lunch.

Butter tea is an indispensable drink for Tibetans.

In addition to butter vegetables, Tibetan beverages also include other types of tea, such as milk tea boiled with milk; sweet tea boiled with milk, black tea, and white sugar; and black horse tea without any additives.